If you love cozy, comforting meals with rich flavor, this Hungarian Paprika Cream Sauce for Chicken and Dumplings is one to put on your list.
Inspired by the classic Hungarian dish Paprikás Csirke, this recipe features tender chicken simmered in a fragrant paprika sauce and finished with sour cream for a smooth, creamy texture. It is traditionally served with nokedli, small Hungarian dumplings that are perfect for soaking up every bit of the delicious sauce.
The secret to the dish is simple: good-quality Hungarian sweet paprika, slowly cooked onions, tender chicken, and a creamy sour-cream finish.
What Is Hungarian Chicken Paprikash?
Chicken Paprikash, known in Hungarian as Paprikás Csirke, is a beloved Hungarian comfort food.
Chicken is gently cooked with onions and paprika until tender, then the cooking liquid is transformed into a creamy sauce with sour cream. Nokedli dumplings are commonly served alongside it, making the meal hearty and satisfying.
Ingredients
For the Chicken
- 2 ½ pounds chicken thighs or drumsticks
- 1 large yellow onion, finely chopped
- 2 tablespoons butter, lard, or vegetable oil
- 2 tablespoons Hungarian sweet paprika
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1 cup chicken broth
- 1 small tomato, chopped
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
For the Creamy Sauce
- ¾ cup sour cream
- 1 tablespoon all-purpose flour
- 2–3 tablespoons cooking liquid from the chicken
- Fresh parsley, for garnish
For the Nokedli Dumplings
- 2 cups all-purpose flour
- 2 large eggs
- ½ cup water, approximately
- 1 teaspoon salt
